COMPETENCY BASED LEARNING MATERIAL

Sector : Tourism

Qualification Title: Cookery NC II

Unit of Competency: Prepare Desserts
Module Title : Preparing Desserts
BADAS NATIONAL HIGH SCHOOL

Camansi, Badas, Mati City

 HOW TO USE THIS COMPETENCY- BASED LEARNING
MATERIALS

Welcome!
The unit of competency, "Prepare Desserts", is one of the competencies
of COOKERY NC II, a course which comprises the knowledge, skills and
attitudes required in the preparation of a range of hot, cold, and frozen
desserts.
You are required to go through a series of learning activities in order to
complete each learning outcome. In each learning outcome are Information
Sheets, Self-Checks, Task Sheets and Job Sheets.
Follow and perform the activities on your own.
● Read information sheets and complete the self-checks. This will guide
you with information (Concepts, principles and other relevant
information) need in performing certain activities.
● Perform the Task Sheets and Job Sheets. This will guide you in your
performing single task, operation or process in the job.
● Work sheet are different forms that you need to fill up in a certain
activities that you performed.
● Upon completion of this module, study the evidence plan at the end of
the last learning element of this module then ask the trainer to assist
you.
● You will be given a certificate of completion as proof that you have met
the standard requirements (knowledge, skills, and attitude) for this
module. The assessment could be made in different methods , as
prescribed in the competency standard. If you have question, do not
hesitate to ask your trainer/s for assistance.
 COOKERY NATIONAL CERTIFICATE II
COMPETENCY-BASED LEARNING
MATERIALS

List of Competencies
BASIC COMPETENCIES
18 HOURS

N Unit of Competency Module Title Code

o
.

1 Participate in Participating in 5003111

workplace workplace
. communication communication 05
Work in a team Working in a team
2 environment environment 5003111
. 06
Practice career Practicing career
3 professionalism professionalism 5003111
. 07
Practice occupational Practicing
4 health and safety occupational health 5003111
. and safety 08

COMMON COMPETENCIES
(18 HOURS)
1. Develop and update Developing the
industry knowledge update industry TR5311
knowledge 201
2. Observe workplace Observing workplace
hygiene procedures hygiene procedures TR5311202
3. Perform computer Performing computer
operations operations TR5311203
4. Perform workplace Performing workplace
p and safety practices safety practices TR5311204

5. Provide effective Providing effective

customer service customer service TR5311205
 CORE COMPETENCIES
(280 HOURS)

N Unit of Module Title Code

o Competency
.

TRS512328
1 Clean and Cleaning and
maintain maintain kitchen
. kitchen premises
premises
2. TRS512331
Prepare stocks, Preparing
sauces and soup stocks, sauces
and soups
3. TRS512381
Prepare Preparing
appetizers appetizers
4. TRS512382
Prepare salads Preparing salads
and dressing and dressings
5. TRS512330
Prepare Prepare
sandwiches sandwiches
6. TRS512383
Prepare meat Prepare meat
dishes dishes
7. TRS512384
Prepare Prepare
vegetable dishes vegetables
dishes
8. TRS512385
Prepare egg Preparing egg
dishes dishes
9. TRS512386
Prepare starch Preparing starch
products products
10. TRS512333
Prepare poultry Preparing
and game dishes poultry and
game dishes
11. TRS512334
Prepare seafood Preparing
dishes seafood dishes
12. TRS512335
Prepare Preparing
desserts desserts
 13. TRS512340
Package Packaging
prepared foods prepared foods

MODULE CONTENT

UNIT OF COMPETENCY: PREPARE DESSERTS

MODULE TITLE : PREPARING DESSERTS

MODULE DESCRIPTOR: This module deals with knowledge, skills, and attitudes
in the preparation of a range of hot, cold and frozen
desserts in a commercial kitchen or catering operation

NOMINAL DURATION : 24 hours

LEARNING OUTCOME :
At the end of the module you must be able to:
LO 1. Perform Mise en place
LO 2. Prepare desserts and sweet sauces
LO 3. Plate/present desserts prepare sweet sauces
LO 4. Store desserts

ASSESSMENT CRITERIA:
1. Tools, utensils and equipment are cleaned, sanitized and prepared based
on the required task
2. Ingredients are identified according to standard recipes, recipe card or
enterprise requirements
3. Ingredients are assembled according to quantity, type, and quality required
4. Ingredients are prepared based on the required form and time frame
5. Ingredients are selected, measured and weighed according to recipe
requirements
6. Appropriate equipment are selected and used in accordance with
manufacturers manual
7. Frozen ingredients are thawed following enterprise procedures
8. Where necessary, raw ingredients are washed with clean potable water.
LEARNING OUTCOME 1 PERFORM MISE EN PLACE

CONTENTS:
 Different types of desserts and sweets
 Details and characteristics of different types of desserts and sweets
 Varieties of suitable ingredients for desserts and sweets
 Common culinary terms related to desserts and sweets that are used
in the industry
 Nutritional value of dessert
 Principles and practices of hygiene on handling and storage of dairy
products
 Logical and time efficient workflow

ASSESSMENT CRITERIA:

CONDITION:
The students/trainees must be provided with the following
 Equipment
 Tools and accessories
 Supplies and materials
 Manuals
 Books
 Video (CD)
ASSESSMENT METHODS:
 Direct observation
 Written or oral questioning
LEARNING OUTCOME # 2 Decorate and present pastry products

CONTENTS:
1. Fillings and coating/icing, glazes and decorations
2. Pastry product finishing
3. Training Regulations
4. Competency Standards
5. Competency-based Curriculum
6. Characteristic of Learners
7. Trainees’ Current Competencies

ASSESSMENT CRITERIA:
1. Curriculum documents is reviewed and analyzed for training purposes
2. Current competencies of target group are determined
3. Competencies required to be attained are compared with
current competencies of target group
4. Results of comparison is used to determine training requirements
5. Training requirements are validated with appropriate people.

CONDITION:
Trainees must be provided with the following:
1. WORKPLACE LOCATION
2. EQUIPMENT
- Computer
- LCD
3. TOOLS, ACCESSORIES AND SUPPLIES
- White board
- CD
- Tapes
4. TRAINING MATERIALS
- Learning Packages

Date Developed: Document No.

CBLMs on Trainers July 2010 Issued by:
Methodology Level Date Revised:
March 2012 Page
I NT
Developed by:
Redilyn C. Agub TA
Planning Training Revision # 01
Sessions
 - Ball pens
- Whiteboard marker
- Manuals
- The Philippine TVET Trainers-Assessors Qualification Framework
- Procedures Manual on Developing Competency-Based Curriculum

ASSESSMENT METHOD:
1. Portfolio
2. Written Test

Date Developed: Document No.

CBLMs on Trainers July 2010 Issued by:
Methodology Level Date Revised:
March 2012 Page
I NT
Developed by:
Redilyn C. Agub TA
Planning Training Revision # 01
Sessions
 Learning Experiences
Learning Outcome 1
DETERMINE LEARNER’S TRAINING REQUIREMENTS
Learning Activities
1. Read Information Sheet 1.1-1
on Competency-Based
Training
2. Answer Self-Check 1.1-1
Compare answers with Answer
Key 1.1-1
3. Read Information Sheet 1.1-2
on Training Regulations
4. Answer Self-Check 1.1-2
Compare answers with Answer
Key 1.1-2
5. Read Information Sheet 1.1-3
on Competency Standards
6. Answer Self-Check 1.1-3
Compare answers with Answer
Key 1.1-3
7. Read Information Sheet 1.1-3
on Competency-
Based Curriculum
8. Answer Self-Check 1.1-4
Compare answers with Answer
Key 1.1-4
9. Read Information Sheet 1.1-5
on Characteristics of Learners
10. Answer Self-Check 1.1-5
Compare answers with Answer
Key 1.1-5
11. Perform Task Sheet 1.1-5 on
how to develop a data
Date Developed:
CBLMs on Trainers July 2010
Methodology Level Date Revised:
March 2012
I NT
Developed by:
Redilyn C. Agub
Planning Training
Sessions
Special Instructions
In this Learning Outcome you shall
prepare tools and materials needed
to determine training needs. To be
able to do this, you should
understand the characteristics of
your trainees and analyze the
following:
1. CS
2. TR
3. CBC
Go through the Information Sheets
and answer the self-checks to
ensure that knowledge of the
standards in Competency-based
training are acquired.
The outputs of your practice of this
Learning Outcome are the
following:
1. TNA Forms
2. Data gathering tool for
trainees characteristics
These forms will be a part of your
portfolio for you Institutional
Competency Evaluation.
Show your output to your trainer
for his feedback as you accomplish
them.
Document No.
Issued by:
Page
TA
Revision # 01
 gathering tool for trainees
characteristics
12. Evaluate your own
output using
Performance Criteria
Checklist 1.1-5

Date Developed: Document No.

CBLMs on Trainers July 2010 Issued by:
Methodology Level Date Revised:
March 2012 Page
I NT
Developed by:
Redilyn C. Agub TA
Planning Training Revision # 01
Sessions